CN103740539A - Preparation method of purple potato flower fruit wine - Google Patents
Preparation method of purple potato flower fruit wine Download PDFInfo
- Publication number
- CN103740539A CN103740539A CN201410043249.0A CN201410043249A CN103740539A CN 103740539 A CN103740539 A CN 103740539A CN 201410043249 A CN201410043249 A CN 201410043249A CN 103740539 A CN103740539 A CN 103740539A
- Authority
- CN
- China
- Prior art keywords
- purple potato
- flower
- wine
- weight
- purple
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention discloses a preparation method of purple potato flower fruit wine. The preparation method comprises the following steps: (1) after purple potatoes are cut into blocks, water with the weight 0.5-1 time of the weight of the purple potatoes and yeast with the weight 0.01-0.1% of the purple potatoes are added for implementing the sealing fermentation for 10-30 days, then sterilizing and filtering are carried out, and the obtained filtrate is purple potato wine; (2) golden flower tea flower being 0.5-2% of the weight of the purple potato wine, jasmine flower being 1-3% of the weight of the purple potato wine and osmanthus fragrans being 2-5% of the weight of the purple potato wine are added in the purple potato wine for implementing the sealing dipping for 30-90 days, then filtering is carried out, and the obtained filtrate is the purple potato flower fruit wine. In the preparation process, firstly, the yeast is used for fermenting the purple potatoes to obtain alcohol; then, various flower varieties are dipped; the matched flower formula is reasonable; the purple potato flower fruit wine obtained by dipping has rich nutrition, aromatic flavor and unique taste.
Description
Technical field
The invention belongs to food technology field, specifically a kind of preparation method of purple potato flower and fruit wine.
Background technology
Purple potato (Dioscorea alata Linn.), has another name called ginseng potato, black potato, and potato meat is purple to intense violet color.Its rich in proteins, starch, pectin, Mierocrystalline cellulose, amino acid, VITAMIN and several mineral materials are also rich in selenium element and anthocyanidin simultaneously.Protein wherein and amino acid are all very easily by human body, to be digested and absorb; Vitamin A can improve the mucomembranous epithelial cell of eyesight and skin; Vitamins C can make collagen protein normally synthetic, prevents and treats scorbutic generation; Anthocyanidin is natural potent free-radical scavengers.Fruit wine refers to that the sugar of fruit itself is become the wine of alcohol by saccharomycetes to make fermentation, and the local flavor that contains fruit and alcohol are to be a kind ofly rich in nutrition but the lower Wine of ethanol content, thereby very popular.At present, seldom see and have the pertinent literature report of purple potato being made to fruit wine.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of preparation method of purple potato flower and fruit wine, and take purple potato and various fresh flower is raw material, and the purple potato flower and fruit wine that makes is nutritious, aromatic flavour, mouthfeel are unique.
For addressing the above problem, the present invention will be by the following technical solutions:
A preparation method for purple potato flower and fruit wine, comprises the following steps:
1) by after purple potato stripping and slicing, add the water of 0.5～1 times of its weight, 0.01%～0.1% yeast, sealing and fermenting is after 10～30 days, and sterilizing, filters, and gained filtrate is purple potato wine;
2) in purple potato wine, add golden flower camellia, 1%～3% Flower of Arabian Jasmine and 2%～5% the sweet osmanthus of its weight 0.5%～2%, sealing was soaked after 30～90 days, filtered, and gained filtrate is purple potato flower and fruit wine.
In such scheme:
The mode of described sterilizing is preferably pasteurization.
Preferably, the add-on of described golden flower camellia, Flower of Arabian Jasmine and sweet osmanthus is respectively 1.5%, 2% and 3.5% of purple potato wine weight.
Beneficial effect of the present invention is:
The present invention is in the process of the purple potato flower and fruit wine of preparation, with yeast, purple potato was fermented before this, to obtain alcohol, and then soaked with various fresh flower kinds, the fresh flower formula of collocation is reasonable, and the purple potato flower and fruit wine that obtains after soaking is nutritious, aromatic flavour, mouthfeel are unique.
Embodiment
With specific embodiment, be further described below, but the present invention is not limited to these embodiment.
Embodiment 1
A preparation method for purple potato flower and fruit wine, comprises the following steps:
1) by after purple potato stripping and slicing, add the water of 0.8 times of its weight, 0.05% yeast, sealing and fermenting, after 20 days, is carried out sterilizing by pasteurization, filters, and gained filtrate is purple potato wine;
2) in purple potato wine, add golden flower camellia, 2% Flower of Arabian Jasmine and 3.5% the sweet osmanthus of its weight 1.5%, sealing was soaked after 60 days, filtered, and gained filtrate is purple potato flower and fruit wine.
Embodiment 2
A preparation method for purple potato flower and fruit wine, comprises the following steps:
1) by after purple potato stripping and slicing, add the water of 0.5 times of its weight, 0.05% yeast, sealing and fermenting, after 30 days, is carried out sterilizing by pasteurization, filters, and gained filtrate is purple potato wine;
2) in purple potato wine, add golden flower camellia, 2% Flower of Arabian Jasmine and 5% the sweet osmanthus of its weight 0.5%, sealing was soaked after 30 days, filtered, and gained filtrate is purple potato flower and fruit wine.
Embodiment 3
A preparation method for purple potato flower and fruit wine, comprises the following steps:
1) by after purple potato stripping and slicing, add the water of 0.8 times of its weight, 0.1% yeast, sealing and fermenting, after 10 days, is carried out sterilizing by pasteurization, filters, and gained filtrate is purple potato wine;
2) in purple potato wine, add golden flower camellia, 3% Flower of Arabian Jasmine and 2% the sweet osmanthus of its weight 1.5%, sealing was soaked after 60 days, filtered, and gained filtrate is purple potato flower and fruit wine.
Embodiment 4
A preparation method for purple potato flower and fruit wine, comprises the following steps:
1) by after purple potato stripping and slicing, add the water of 1 times of its weight, 0.01% yeast, sealing and fermenting, after 20 days, is carried out sterilizing by pasteurization, filters, and gained filtrate is purple potato wine;
2) in purple potato wine, add golden flower camellia, 1% Flower of Arabian Jasmine and 4% the sweet osmanthus of its weight 2%, sealing was soaked after 90 days, filtered, and gained filtrate is purple potato flower and fruit wine.
Claims (3)
1. a preparation method for purple potato flower and fruit wine, comprises the following steps:
1) by after purple potato stripping and slicing, add the water of 0.5～1 times of its weight, 0.01%～0.1% yeast, sealing and fermenting is after 10～30 days, and sterilizing, filters, and gained filtrate is purple potato wine;
2) in purple potato wine, add golden flower camellia, 1%～3% Flower of Arabian Jasmine and 2%～5% the sweet osmanthus of its weight 0.5%～2%, sealing was soaked after 30～90 days, filtered, and gained filtrate is purple potato flower and fruit wine.
2. preparation method according to claim 1, is characterized in that: the mode of described sterilizing is pasteurization.
3. preparation method according to claim 1, is characterized in that: the add-on of described golden flower camellia, Flower of Arabian Jasmine and sweet osmanthus is respectively 1.5%, 2% and 3.5% of purple potato wine weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410043249.0A CN103740539A (en) | 2014-01-29 | 2014-01-29 | Preparation method of purple potato flower fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410043249.0A CN103740539A (en) | 2014-01-29 | 2014-01-29 | Preparation method of purple potato flower fruit wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103740539A true CN103740539A (en) | 2014-04-23 |
Family
ID=50497607
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410043249.0A Pending CN103740539A (en) | 2014-01-29 | 2014-01-29 | Preparation method of purple potato flower fruit wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103740539A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105062799A (en) * | 2015-09-18 | 2015-11-18 | 吴义顺 | Brewage technique of peony/camellia/gardenia face-beautifying wine |
| CN105219583A (en) * | 2015-09-28 | 2016-01-06 | 山东鑫源实业集团有限公司 | A kind of preparation method of mulberry fruit sweet osmanthus extra dry red wine |
| CN108753525A (en) * | 2018-06-14 | 2018-11-06 | 扬州市职业大学 | A kind of preparation method of purple sweetpotato edible wine |
| CN111560299A (en) * | 2020-05-20 | 2020-08-21 | 紫云自治县紫香源农林科技有限责任公司 | Method for making sweet potato fruit wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101649276A (en) * | 2009-07-15 | 2010-02-17 | 刘名汉 | Flower fruit/vegetable honey wine and preparation method thereof |
| KR101193287B1 (en) * | 2009-12-31 | 2012-10-19 | 정두창 | Process for preparing makgeolli made from potato |
| CN103160404A (en) * | 2011-12-15 | 2013-06-19 | 韦玉姣 | Manufacturing method of sweet potato wine |
-
2014
- 2014-01-29 CN CN201410043249.0A patent/CN103740539A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101649276A (en) * | 2009-07-15 | 2010-02-17 | 刘名汉 | Flower fruit/vegetable honey wine and preparation method thereof |
| KR101193287B1 (en) * | 2009-12-31 | 2012-10-19 | 정두창 | Process for preparing makgeolli made from potato |
| CN103160404A (en) * | 2011-12-15 | 2013-06-19 | 韦玉姣 | Manufacturing method of sweet potato wine |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105062799A (en) * | 2015-09-18 | 2015-11-18 | 吴义顺 | Brewage technique of peony/camellia/gardenia face-beautifying wine |
| CN105219583A (en) * | 2015-09-28 | 2016-01-06 | 山东鑫源实业集团有限公司 | A kind of preparation method of mulberry fruit sweet osmanthus extra dry red wine |
| CN108753525A (en) * | 2018-06-14 | 2018-11-06 | 扬州市职业大学 | A kind of preparation method of purple sweetpotato edible wine |
| CN111560299A (en) * | 2020-05-20 | 2020-08-21 | 紫云自治县紫香源农林科技有限责任公司 | Method for making sweet potato fruit wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103805403B (en) | A kind of lichee nutriment wine and brewing method thereof | |
| CN103865733B (en) | A kind of production method of blueberry Rosa roxburghii brandy | |
| CN103865748B (en) | The making method of burdock vinegar | |
| CN104172353A (en) | Giant salamander polypeptide beverage and preparation method thereof | |
| CN103263006B (en) | Bean dreg sauce and manufacturing method thereof | |
| CN103923806A (en) | Method for manufacturing health Moringa wine | |
| CN105707559A (en) | Method for preparing black fungus lactic acid fermentation beverage | |
| CN103750468A (en) | Preparation method of dragon fruit vinegar beverage | |
| CN105285537A (en) | Lemon-flavored fruit and vegetable sauce capable of soothing nerves and preparation method of lemon-flavored fruit and vegetable sauce | |
| CN104818179A (en) | Mulberry fruit wine brewing method | |
| CN103740539A (en) | Preparation method of purple potato flower fruit wine | |
| CN106010883A (en) | Kiwi berry health wine and preparation method thereof | |
| CN104745384A (en) | Method for processing low-alcohol pomegranate wine | |
| CN104250595A (en) | Red bayberry brandy preparation method | |
| CN103205348B (en) | Blueberry extract, preparation method thereof and blueberry fruit wine | |
| KR102310335B1 (en) | process for preparing red ginseng pig meat | |
| CN103710235A (en) | Preparation method of vegetable liquor | |
| CN103740561A (en) | Preparation method for banana flower fruit wine | |
| CN103740538A (en) | Preparation method of strawberry flower fruit wine | |
| CN105238631A (en) | Mandarin orange and glutinous rice wine | |
| CN110810787A (en) | Instant wisteria fruit kernels | |
| KR20140102530A (en) | Method for preparing vinegar using sweetpotato and radish | |
| CN108913491A (en) | A kind of preparation method of honey peach Fragrant fruit wine | |
| CN108913489A (en) | A kind of preparation method of passion fruit allotment wine | |
| CN117025343B (en) | Fruity mature vinegar and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C05 | Deemed withdrawal (patent law before 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140423 |